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Any Bean Curry | Dinner

To make this curried bean recipe, use any whole beans, such as black-eyed peas, adzuki beans, pinto beans, black beans, green mung beans, lentils, whole black gram, kidney beans, garbanzo beans, brown chickpeas, or dried whole peas. Serve with flatbread or rice.


ingredients


1 1/2 cups dry beans, soaked 4 hours and drained, or 3 cups cooked beans of choice 2 teaspoons safflower or other neutral oil 1 cup chopped red or white onion 1 to 2 green chiles, chopped (remove seeds to reduce heat) 1 (2-inch) knob of ginger chopped, or 2 tablespoons ginger paste 6 cloves garlic or 2 tablespoons garlic paste 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 to 1/2 teaspoon cayenne Generous pinch of asafetida (omit to make glutenfree) 2 teaspoons Garam Masala 4 medium tomatoes, chopped (3 1/2 cups) 1 teaspoon lemon juice 3/4 teaspoon salt, or to taste 1/4 teaspoon raw sugar 1 1/2 to 3 1/2 cups water 2 tablespoons chopped cilantro, for garnish




Instructions


1. Heat the oil in a saucepan over medium heat. Add the onion and green chiles, and cook until translucent, 6 to 8 minutes. Add the ginger and garlic. Mix well and cook for 1 minute. Add the cumin, turmeric, cayenne, asafetida, and garam masala. Mix well, and cook until fragrant, about 1 minute. 2. Add the tomatoes, lemon juice, and 3/4 teaspoon salt. Mix well. Partially cover, and cook until the tomatoes are saucy, about 15 minutes, stirring occasionally. Mash the larger pieces in between. 3. Add the beans, sugar, and water. Cover, and cook for 30 minutes. The beans should be tender enough to mash easily. Mash some of the beans. Taste, and adjust the salt and spices, if needed. Add more water if needed, and cook longer if necessary. Kidney beans and chickpeas will take 40 to 60 minutes to cook through. Garnish with cilantro and serve hot. Pressure Cooker: For dried beans that have been soaked a few hours: Follow Steps 1 and 2 in a pressure cooker. Add beans, sugar, and water. Close and lock the lid. Pressure cook for time according to the beans used Let the pressure release by itself. Mash some of the beans. Taste and adjust salt and spice.



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